This Low Carb Keto Zucchini Bread is sweet, moist, and only has 3 net carbs per slice! If you’re missing bread on your ketogenic diet, you need to try this recipe. The texture is INSANE and the flavor outstanding. 
If I had a quarter for every person who’s asked me to create low carb and keto recipes, I’d be a rich, rich lady. I tell ya, people are really into this keto diet thing!
I personally have nothing against carbs. I love pasta and regular ol’ bread as much as anyone. I tend to try to eat a balance of healthy fats, carbs, and protein without actually keeping track. I know, however, that for many people, eating a low-carb, keto diet has been life changing. And who am I to discount that?
So while I don’t necessarily follow a low-carb or keto diet, I do appreciate gluten-free and low-sugar recipes that satisfy my sweet tooth! And I am more than happy to create recipes for those of you who have found greater health through eating low carb and/or keto.
When my neighbor brought over a bag of huge zucchinis and cucumbers, I knew that Low Carb Keto Zucchini Bread was in order. No one would ever be able to tell this bread is grain-free and made with erythritol instead of regular sugar. 
Seriously–just look at that texture! The zucchini just kind of melts into the bread; you really can’t even see it. I think you are going to LOVE this Low Carb Keto Zucchini Bread.
Will you let me know if you try it?! If you leave a star rating below, it would mean the world to me. I think you’ll also really enjoy these Keto Peanut Butter Cookies.
How to Make Low Carb Keto Zucchini Bread
PrintLow Carb Keto Zucchini Bread
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 12 slices 1x
- Category: recipes
- Method: baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 3/4 cup erythritol or xylitol
- 1/4 teaspoon salt
- 2 teaspoon cinnamon
- 1 1/2 teaspoon baking powder
Wet Ingredients
- 5 eggs
- 1/2 cup avocado oil
- 2 teaspoons pure vanilla extract
- 1 cup shredded zucchini
Instructions
- Preheat the oven to 350 degrees. Grease a loaf pan and line it with parchment paper.
- In a medium bowl, whisk together your dry ingredients.
- In a separate, large bowl, whisk together all wet ingredients except zucchini.
- Add the dry ingredients to the wet ingredients and stir to combine. Add the zucchini.
- Transfer the mixture to the loaf pan and bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the middle of the loaf comes out clean. Allow to cool before slicing.
Notes
*Links to products are affiliate links
Nutrition
- Serving Size: 1 slice
- Calories: 187
- Sugar: 1.5 grams
- Fat: 16.2 grams
- Saturated Fat: 2.4 grams
- Unsaturated Fat: 8.8 grams
- Trans Fat: 0 grams
- Carbohydrates: 3 (net carbs)
- Fiber: 3 grams
- Protein: 5.7 grams
If you try this recipe, would you mind rating the recipe with stars when you leave a comment? It’s VERY helpful for me and other readers if the recipes have ratings and reviews. I appreciate you!
If you’d like to save this recipe for later, here’s an image to save to your Pinterest recipe board!
Melinda says
February 4, 2020 at 6:29 pmI put the ingredients into an app that calculates nutritional values. It shows 28gr total carbohydrates. How does that work out to 3 net carbs?
Cheryl says
January 19, 2020 at 3:40 pmCan olive oil be used instead of avocado oil
Anita Hall says
August 25, 2019 at 4:56 pmI love this low carb Keto Zucchini recipe. I double it and make two loaves. Thanks for sharing this delicious recipe.😊
★★★★★
Maryea says
August 26, 2019 at 9:12 amYou’re welcome! Thank you for your feedback!
Tracy says
August 7, 2019 at 10:19 amI cant use almond flour. Would this work with just coconut flour? Any ideas how much I should use?
Maryea says
August 14, 2019 at 10:04 amI’m sorry, but I don’t think all coconut flour would work. You can try oat flour in place of the almond flour, but it will alter the nutritional counts.
Debe says
August 3, 2019 at 5:23 pmHow would you amend the time of baking for muffins?
Carol McCollum says
July 21, 2019 at 6:06 pmWARNING: XYLITOL is TOXIC to dogs. A small bit of it can be fatal. It is used as a sweetener in some foods, candy, gum, toothpaste… Read that a neighbor was visiting a lady, & when they went to the kitchen to have coffee, the dog got into the visitor’s purse that had been left on the floor by the sofa. The dog got into the purse, & chewed some of the gum. The dog died. Xylitol is also toxic to cats. Pls share that warning.
Maryea says
July 22, 2019 at 6:45 amThanks for the heads up. We don’t have a dog or cat, but pet owners should definitely be aware.
Cassie says
July 20, 2019 at 8:49 pmWhat is the serving size? It says one slice? How many slices does this make or what is the grams associated with the slice
Maryea says
July 22, 2019 at 6:46 amIt yields 12 slices and the serving size is one of those slices. I’m sorry I don’t know the weight.
Bella Hardy @ Healthnerdy.com says
July 15, 2019 at 5:10 amDefinitely, your low-carb keto zucchini bread is awesomeness! This is a great recipe Maryea, as you know I made it a short while ago and it was lovely, in fact, have made it again since. Thanks for sharing!
★★★★★
Alex says
July 13, 2019 at 3:48 pmFirst of all – I am not a good baker. But this turned out perfectly! I think I could not find my cinnamon so I skipped it. I used Swerwe instead of sweetener. I also have gas over and in 50 min on 350 it was not quite ready so I bumped to 375 to make a nice crust. It’s moist and nice. I think I might have done slightly more zuccini a but the taste was nice.
★★★★★
Cathy says
January 12, 2019 at 11:09 amTurned out great – I baked in a buttered silicone loaf pan for about 45 minutes on 350, then realized the recipe suggested a lower cooking temp, so I turned the temp down to 325, and baked for an additional 35-40 minutes. The top was browning & beginning to burn on the very highest crests of the shaped loaf batter. Even with the few burned bits on top, it turned out great. When I popped it out of the silicone pan, the loaf held its shape perfectly and the crust was browned nicely. It was done in the center – the slices had the texture & mouth feel of zucchini bread. Just the right amount of sweetness. Maybe I’ll cut the cinnamon in half next time. All in all excellent! I’ll bake again.